Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff
Shreeya Ravisankar, Halef Dizlek, Joseph M. Awika
Topics & Concepts
FermentationChemistryFood scienceGlycosidePolyphenolSorghumFlavonoidHydrolysisPhenolsBiochemistryBiologyAntioxidantOrganic chemistryAgronomyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and research